Recipe: Braised Coconut Spinach & Chickpeas with Lemon — Recipes from The Kitchn

Are you in the mood for some comfort food? Of course you are. But now that spring is here and summer is on the horizon, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish?

I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. See? Both comforting and your daily dose of vegetables, all in one dish.

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